Perhaps you have already read in a recipe
Cut in brunoise
And you asked yourself, “How big are the pieces?” You asked yourself, “How big are the pieces?
Well, it’s all there:
For a carrot brunoiseIf you are using a carrot cutter, cut the peeled and washed carrots with a mandolin into 2 to 3 mm thick strips. Then cut the slices into julienne (sticks) from 2 to 3 mm thick.
And then cut the julienne into 2 to 3 mm cubes. You now have a brunoise.
There, you know everything!